Lemon Lavender Cheesecake
A delightful dessert featuring a bright lemon flavor, subtle lavender notes, and topped with crunchy honeycomb, perfect for brunches and special occasions.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs or crushed shortbread for a buttery twist
- 0.25 cups sugar for crust
- 0.5 cups melted butter
- 1 pinch salt
For the filling
- 24 oz cream cheese softened
- 0.75 cups granulated sugar for filling
- 3 large eggs
- 0.33 cups sour cream
- 0.25 cups fresh lemon juice
- 1 tbsp lemon zest
- 1–2 tsp culinary lavender finely ground or steeped
- 1 tsp vanilla extract
- Fresh honeycomb Fresh honeycomb cut into small chunks
- Drizzle of extra honey Drizzle of extra honey optional
- A tiny sprinkle dried lavender buds or lemon zest for garnish
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper.
- Wrap the outside of the pan in foil for the water bath.
Make the crust
- Mix graham cracker crumbs, sugar, a pinch of salt, and melted butter until damp and clumped.
- Press the mixture firmly into the bottom and slightly up the sides of the pan.
- Bake for 10 minutes then cool.
Infuse lavender
- Add culinary lavender to the fresh lemon juice and let steep for about 10 minutes, then strain.
Mix filling
- Beat the softened cream cheese until smooth.
- Add sugar and mix until combined, then add eggs one at a time, mixing just until incorporated.
- Mix in sour cream, lemon zest, lavender-infused lemon juice, and vanilla, then stop mixing.
Bake the cheesecake
- Pour filling over cooled crust.
- Place the springform pan in a larger roasting pan and add hot water around it.
- Bake for 50-60 minutes, until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and allow cheesecake to cool for 30 minutes.
Chill and serve
- Remove from water bath and cool to room temperature.
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, add honeycomb pieces on top and drizzle with honey.
- Garnish with dried lavender buds or lemon zest.
Notes
For best texture, serve with clean knife; warm for smooth edges. Pair with vanilla bean ice cream or floral tea. Store leftovers in the refrigerator for up to 4 days.